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Export 16 ingredients for grocery delivery
Step 1
Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)
Step 2
Place chicken broth, ginger, soy sauces, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.
Step 3
Once simmering, add chicken, cover and reduce heat so it's simmering.
Step 4
Cook 10 minutes, remove chicken and shred.
Step 5
Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup.
Step 6
Stir, simmer for 10 minutes.
Step 7
Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).
Step 8
When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the signature "egg ribbons".
Step 9
Taste - add salt if desired, more chilli if you want.
Step 10
Add shallots and serve!
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